Outrageous and Inappropriate Blondies
It's Book Fair week right now at my kids' school, and I'm in charge of it. I don't have time to cook and photograph and write and rewrite and rewrite again like usual. That's OK because Book Fair week is an awesome week. If you have elementary school age kids, volunteer at the Book Fair. You'll walk away buoyed by childhood glee about reading.
I've still got a little something for you, though.
These bars are, frankly, a bit outrageous. I have never heard so many curse words applied to food as when people tell me how much they like them. Seriously inappropriate things are said. Like so inappropriate I cannot rewrite them here because my mom reads this.
They are simple to make, keep well, freeze well, and make a big enough batch that you can distribute them to friends and neighbors far and wide and earn a reputation as someone who works magic in the kitchen.
The recipe is adapted from the always amazing Smitten Kitchen with my changes inspired by a recipe made at The Bakery.
I present for your holiday baking and eating pleasure Butterscotch and White Chocolate Chip Blondies.
Butterscotch and White Chocolate Chip Blondies
Adapted from: Blondies, Infinitely Adaptable
Ingredients:
2 sticks unsalted butter, melted and cooled slightly
2 cups (15.5 ounces) packed light brown sugar
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
2 cups (8.5 ounces) all purpose flour
3/4 cup butterscotch chips
3/4 cup white chocolate chips
Fleur de sel or another flaky salt for sprinkling (word to the wise: Fleur de sel is available at a great price at Trader Joe's)
Directions:
Preheat oven to 350 degrees. Line a 9x13 pan with foil and spray thoroughly with cooking spray.
In a large bowl, whisk together melted butter and sugar together until well-combined (there should be is no pools of butter on top). Whisk in eggs one at a time. Whisk in vanilla. Using a rubber spatula, gently stir in flour and salt until a few floury streaks remain. Gently fold in the butterscotch chips and white chocolate chips until distributed throughout batter. Using your rubber spatula, scrape the batter into the prepared pan and smooth the top. Sprinkle lightly with fleur de sel (perhaps 1/2 - 3/4 teaspoon, depending on your love for salty-sweet).
Place in oven and bake for 40 - 45 minutes, or until top appears totally set and slightly crackly (this takes precisely 43 minutes in my oven). Allow to cool for at least an hour, but preferably longer, before cutting. While warm-from-the-oven bars are usually a great thing, these beauties need time to set up and reach their curse-word-worthy peak. Yield: about 32 bars, depending on how you cut them.